M. A. Martínez-Anaya

Enzymes and Bread Flavor

M. A. Martínez-Anaya · Journal of Agricultural and Food Chemistry · 1996 · 134 citations

Agriculture, Biochemistry, Food Science +17

Effect of Pentosanase and Oxidases on the Characteristics of Doughs and the Glutenin Macropolymer (GMP)

C. Primo‐Martín, Rodolfo Santana Valera, M. A. Martínez-Anaya · Journal of Agricultural and Food Chemistry · 2003 · 114 citations

Agriculture, Biochemistry, Food Science +14

Microbial Sour Doughs Influence Acidification Properties and Breadmaking Potential of Wheat Dough

C. Benedito de Barber, M. A. Martínez-Anaya · Journal of Food Science · 1994 · 93 citations

Agriculture, Food Science, Microbiology +17

Microflora of the sourdoughs of wheat flour bread. X: Interactions between yeasts and lactic acid bacteria in wheat doughs and their effects on bread quality

M. A. Martínez-Anaya, B. Pitarch, P Bayarri et al. · 1990 · 62 citations

Agriculture, Food Science, Microbiology +15

Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs

M. J. Torner, M. A. Martínez-Anaya, B. Antuña et al. · International Journal of Food Microbiology · 1992 · 45 citations

Agriculture, Food Science, Microbiology +14